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Place 3-4 slices of the thinly sliced ham on each slice of the cheese. Fold the dough over, creating a crescent shape. Using your fingers or the prongs of a fork, tightly seal the edges of the "hot pocket." Whisk the egg with 1 tablespoon water and brush each hot pocket evenly with the egg wash.

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Let dough rise according to package directions. Punch down; divide into 10 pieces. On a lightly floured surface, roll each piece into a 5-in. circle. Preheat oven to 375°. Place 1 circle on a greased baking sheet; top with about 1/4 cup ham and 2 tablespoons cheese to within 1/2 in. of edge. Press filling to flatten.

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Place a 2nd rectangle on top and pinch together edges. Use the end of a fork to pinch all sides together. Repeat that process with all of the dough. 4. Brush each pocket with the egg wash using a kitchen brush. 5. Grease the air fryer using olive oil.

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Repeat with the rest of the dough. Grease a baking sheet and place the homemade ham and cheese pockets on top. Brush with the egg wash and cut two short diagonal slits in the middle of each Hot Pocket to let the steam escape. Bake for 20 to 25 minutes until nicely brown. Cool on a wire rack for 5 minutes and serve.

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Instructions. In a small bowl mix the yeast, sugar and water together and let the yeast rest for about 10 minutes, until it dissolves and starts bubbling up. In the bowl of your mixer add the flour, salt, butter, eggs and yeast mixture and mix for about 5 minutes. Dough should be soft, but not sticky.

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Repeat with the rest of the dough and ham. Whisk together the egg and water, then brush on the top of the hot pockets. For the oven: Preheat oven to 400 degrees F. Add the hot pockets to a baking sheet lined with parchment paper. Bake 18-20 minutes or until they are golden brown.

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Divide the dough. Slice the dough in half, then cut each half into quarters. You'll have 8 pieces of dough for 8 homemade pockets! Shape the dough. Flatten each piece of dough into a rectangle (about 4×6 inches). Place the shaped dough onto prepared baking pans. Add ham & cheese.

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Instructions. Cut each pastry sheet into fourths and roll each square slightly thinner so there is room for the meat and cheese. Add 3 slices of ham, 1 slice of cheese (folded in half), and a squirt of mustard (smeared) to half of each square. Then brush a whisked egg on the edges of the half of the square with meat and cheese, so you can fold.

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Remove the puff pasty from the refrigerator. Top 10 rectangles with 1/2 slice of cheese. Then layer on 1 slice of ham. Divide the vegetable mixture evenly between the 10 rectangles, leaving a border. Top the vegetables with another 1/2 slice of cheese. Mix the egg and water together to make an egg wash.

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Punch dough down slightly. Divide into 16 pieces. On lightly floured surface, roll out dough into 5 in. circles. Place 1/2 cheese slice and 2 tbsp. ham on middle of dough. Bring dough over the top of filling on both sides and pinch together. (see above picture) Fold sides into the center and place pocket seam side down on greased baking sheet.

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Bake, rotating pans halfway through, until golden brown, 15 to 20 minutes total. Meanwhile, in a small bowl, mix Dijon mustard and honey. Season to taste with salt and pepper and set aside. Once baked, allow hot pockets to rest for at least 5 minutes before serving. Serve with honey mustard on the side.

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Dissolve yeast in warm water. 2. Stir in salt, sugar, and dry milk. 3. Add flour and stir until dough pulls away from the sides of the bowl. 4. Dump dough onto a floured surface and knead for around 5 minutes, until a soft dough forms. 5. Add a little more flour, if needed.

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Press each rectangle to form a 6x4-inch rectangle, firmly pressing perforations to seal. Top half of each rectangle with eggs, ham and cheese. Fold dough from the top over the filling, pressing the edges to seal. Place onto the prepared baking sheet and bake until golden brown, about 12-13 minutes.*. Serve immediately.

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Brush the crust of each pastry with egg wash. Season with salt and pepper; sprinkle sesame seeds on top of each crust. Bake for 13-15 minutes, until the pastries are golden brown. Remove from the baking sheet and cool on a wire rack for 5-10 minutes. Serve warm or at room temperature.

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Flatten the remaining biscuits and top each biscuit with ham and cheese with a plain flattened biscuit. Seal the edges by pressing down with a fork. In a small mixing bowl, add egg and water and beat. Brush over tops of biscuits. Bake at 375° for 13-18 minutes until biscuits are cooked and golden.

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Preheat oven to 400 degrees Fahrenheit. Remove frozen pocket (s) from freezer. Place on baking sheet lined with parchment paper or silicone mat. Bake from frozen, at 400 degrees Fahrenheit for 20-25 minutes, until pastry is fully puffed and golden brown.